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Snow Food-Seneca- Guest Recipe
  • Fresh popped corn without butter or salt.

  • Maple syrup, warmed.

Place the hot popped corn into a large bowl. Drizzle the warmed maple syrup over the corn and toss until well coated. Spoon into bowls and enjoy. You will get sticky fingers.



Fruit Pemmican-Plains
  • 3/4 C dried apricots 

  • 3/4 C pine nuts 

  • 3/4 C raisins 

  • 3/4 C sunflower seeds 

  • 1/2 C dried apples 

  • 2 eggs beaten 

  • 1 1/2 C fresh/frozen strawberries 

  • 1/3 C brown sugar or blueberries 

  • 1/2 C flour 

    Preheat oven to 3750. Put apricots, apples, raisins, pinenuts, and sunflower seeds in a food processor or grinder. Process until apricots and apples are in fine pieces and nuts are ground fine. Transfer mixture to a bowl and add remaining ingredients. Mix well and spoon into a buttered 9 X 13 baking dish. Bake 30 minutes. Cut into bars.

    **Pemmican was a staple in the winter months when other foods were scarce. It provides protein, fat, and carbohydrates. 

    Makes about 16 bars

Pinon Chips-Pueblo
  • 1 1/2 C flour 

  • 3/4 t salt 

  • 3/4 C shortening 

  • 1/4 C water (approx) 

  • 1/4 C butter or margarine 

  • 1/3 C pinon nuts (chopped) 

  • 1/2 t milk 

    Cut shortening into flour and salt. Add just enough water to hold dough together. Roll out into 1/4 inch thick rectangle. Spread with softened butter. Fold dough 3 times 1 way, then turn and fold 3 times again. Cut in two. Refrigerate until firm. Roll out each piece to 1/8 inch thick. Cut into 1 inch squares and brush with milk and sprinkle with nuts. Bake for 10 minutes in 450o oven or until lightly browned.

Mint Jelly
  • 2 C mint leaves 

  • 2 T lemon juice 

  • 3 1/4 C sugar 

  • 1/2 bottle liquid fruit pectin 

  • 1 apple

Wash the mint leaves and core the apple. Chop both and place in a saucepan. Cover with water and bring to a boil. Reduce heat and cook for 5 minutes, mashing occasionally. Remove from heat and let cool for a few minutes. Strain and return to heat. Reduce liquid to 1 3/4 cups.

Add the lemon juice and sugar to the mint liquid. Bring to a full boil, stirring constantly. Pour in the pectin and boil for 1 minute, stirring constantly. Remove from heat and skim off any foam. Pour into hot jars and cover with melted wax.

Makes 5 med jars

Violet Jam
  • 1 cup packed violet blossoms

  • 1 1/2 cups water juice of one lemon

  • 2 1/2 cups sugar

  • 1 package pectin

    Place violets in blender with 3/4 cup water and lemon juice. 
    Blend and then add the sugar until it dissolves. (The solution will 
    turn pinkish, because of the lemon juice.) Heat 3/4 cup water in a 
    pan, stir in the pectin and boil hard for 1 minute. Pour this mixture 
    into the blender with the other ingredients, blend 1 minute, pour 
    into sterile jars, and seal. This will keep in the refrigerator for about 
    3 weeks. Store the rest in the freezer. If for some reason your jam 
    does not jell, use it as a syrup for pancakes, ice cream, or tea flavoring.


14 Minute Maple Fudge
Courtesy of

  • 4 cups maple syrup

  • 1 cup whipping cream

  • 1/4 cup butter

  • 1 cup chopped nut meats

  • 1 tsp lemon extract

    Starting cold, cook maple syrup, cream and butter together at a gentle boil for 9 minutes after boiling point is reached. Remove from heat, add nut meats and lemon, stir vigorously with wooden spoon for 5 minutes. Pour into buttered pans. When cool cut in squares.


Baked Indian Pudding
Courtesy of

  • 1/2 Cup Cornmeal

  • 4 Cups Whole Milk, hot

  • 1/2 Cup Maple Syrup

  • 1/4 Cup Light Molasses

  • 2 Eggs, slightly beaten

  • 2 TBS melted butter or margarine

  • 1/3 Cup Brown Sugar, packed

  • 1 tsp Salt

  • 1/4 tsp Cinnamon

  • 3/4 tsp Ginger

  • 1/2 Cup Whole Milk, cold 

In top of double boiler, slowly stir cornmeal into hot milk and cook over boiling water, stirring occasionally, about 20 minutes. Preheat oven to 300F. Lightly grease 2-quart baking dish (8 1/2" round).
In small bowl, combine rest of ingredients, except the cold milk.
Stir into cornmeal mixture, mix well. Turn into prepared dish; pour cold milk on top without stirring.



  • 1 1/2 cup cornmeal

  • 1/2 cup water

  • 4 tablespoons hazelnut oil, melted butter or bacon drippings

  • 4 tablespoons maple syrup or honey

  • 1/2 teaspoon salt (optional)

  • 3-4 tablespoons cooking oil (for frying)

In a mixing bowl, combine cornmeal, water, hazelnut oil, syrup, and salt (if used).
In large skillet, heat 2 tablespoons of oil over medium heat.
Drop cakes by tablespoonful into skillet and flatten with back of spoon.
Fry cakes until crisp and brown on both sides. Add more oil to skillet as needed.
Servings: 4-6


Berry Corn Cobbler
Courtesy of

  • 1 Quart Fresh Berries

  • 1/2 Cup Sugar


  • 1 Cup Corn Meal

  • 1/4 Cup Sugar

  • 1 tsp Baking Powder

  • 1 tsp Salt

  • 1/2 Cup Sour Milk

  • 1/4 Cup Honey

  • 3 TBS melted Butter

  • 1 TBS lemon juice 

Place berries in 2-quart baking dish, sprinkle with sugar
Mix together dry ingredients. Quickly stir in the milk and melted butter.
Drop batter by the tablespoon on top of the berries, forming a design of rounds.
Mix together sauce ingredients, pour over batter and exposed berries. Bake at 375F for 1 hour. Serve when cooled to room temperature.


Corn and Pumpkin Dessert
Courtesy of

  • 1 small pumpkin

  • 2 ears corn, cut from cob

  • 1/2 cup whole wheat flour

  • Sugar or honey

Peel, seed and slice pumpkin. Cover with water and simmer until tender.
Place corn kernels in pie tin in 350-degree oven; bake for 15 minutes.
Add corn to pumpkin. Add flour, stirring constantly over low heat until mixture thickens. Add sugar or honey to taste. Serve hot


Cornmeal Cookies-(Se-lu I-sa U-ga-na-s-da)-Tsalagi
Courtesy of

Cream together: 
     3/4 cup margarine 
     3/4 cup sugar 

     Add the following ingredients until smooth: 
     1 egg 
     1 tsp. vanilla 

     Add and mix well: 
     1 1/2 cup flour 
     1/2 cup cornmeal 
     1 tsp. baking powered 
     1/4 tsp. salt 

     1/2 cup raisins 

Drop dough from tablespoon on a greased cookie sheet. Bake at 350 degrees about 15 minutes until lightly browned. 
Makes about 1 1/2 dozen. 


Grape Dumplings-Tsalagi
Courtesy of

Boil 1 gallon possum grapes, using just enough water to cover. Strain through a clean sack (or you can cheat and just use Welch's grape juice) *smile*

Knead plain flour and some grape juice as you would when making bread dough. (About 1 cup of juice to 5 cups of flour.) Roll this out on a floured dough board very thin and cut into strips and drop the dough strips into the boiling grape juice. You may put in 1/2 cup of sugar

Maple Milk Fizz
Courtesy of

  • 1/4 cup maple syrup

  • 1 quart milk

  • 12 oz bottle ginger ale

    Add maple syrup to milk, mix very well, perhaps use blender. Pour into tall glasses
    (about 2/3 full) and fill remainder with ginger ale. 
    Good way to get kids to drink more milk.
    Makes 6 8-oz glasses


Maple Syrup Round Cream Style Candies
Courtesy of

  • 1 cup maple sugar

  • 1 cup brown sugar

  • 1/4 cup water

  • 1/4 tsp almond extract

  • Walnut meats

    Cook sugars and water together to 240 (soft-ball stage), add almond extract. Cool to lukewarm then beat vigorously until creamy-firm. Knead on cold, smooth surface (marble candy board or use a cookie sheet) until smooth. Form into small balls, press walnut half into each.


Quick Maple Upside-down Pudding
Courtesy of

  • 1 cup maple syrup

  • 2 tsp baking powder

  • 1 tablespoon butter or margarine 

  • 1/4 tsp salt

  • 3 tablespoons brown (or maple) sugar

  • 1 cup sifted flour

  • 1 egg 

  • 1/2 cup milk

    Heat maple syrup to boiling and pour into bottom of buttered baking dish. Cream shortening, add sugar, cream together until fluffy. Sift flour, baking powder, salt, and add alternately with milk in small amounts beating well. Pour batter into hot syrup and bake in hot (420) oven for 25 minutes, turn upside-down onto serving plate, garnish with chopped nuts, whipped cream. Or serve like a pudding in bowls with nuts and plain cream to pour on it.
    Serves 4


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Updated November 21, 2007
Created October 2005